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1 

One Hundred & One 

DESSERTS 



COMPILED BY 

May E. Southworth 




^ 



PAUL ELDER AND COMPANY 

SAN FRANCISCO AND NEW YORK 






LJThXkY of COMGRESsf 
I wj Cuule* Kecelvad 

sep 19 oor 

Copyright Entry 

CUSS A XXc.,N6. 

COPY 3. 



Copyright, IQOT 
by Paul Elder and Company 



Tke Tomoye Press 



CLASSIFICATION 

PUDDINGS BAKED 

PUDDINGS BOILED OR 
STEAMED 

PIES 

TARTS AND SHORTCAKES 

CUSTARDS, CREAMS AND 
OMELETS 

ICE-CREAM AND WATER- 
ICES 

FRUITS COOKED 

FRESH FRUITS 




PUDDINGS 
BAKED 





® APPLE ® 

BUTTER a deep baking-dish; 
slice into this tart apples, 
peeled and cored, enough to 
fill the dish. Mix a half-teaspoon- 
ful of salt and a teaspoonful of 
cinnamon with a cupful of sugar 
and sprinkle in; add a half-cupful 
of wine, a little water and a table- 
spoonful of butter cut in bits. Sift 
together one and a half cupfuls of 
flour, three tablespoonfulsofbaking- 
powder and a quarter of a teaspoon- 
ful of salt; work into this with the 
tips of the fingers three tablespoon- 
fills of butter; beat an egg with three- 
quarters of a cupful of milk and stir 
in. When thoroughly mixed spread 
over the apples and bake slowly for 
three-quarters of an hour. In ser- 
ving invert the dish so as to have 
the apples on top. Serve hot with 
cream. 

BAKED APPLE DUMPLINGS 

MAKE delicate baking-powder 
biscuit dough; turn on to a 
floured board, handle as lit- 
tle as possible and roll out about 
half an inch thick; cut in large cir- 
cular pieces, using a large saucer 
to shape. Have ready uniform 
sized apples, peeled and cored and a 



half-cupful of sugar with two tea- 
spoonfuls of powdered cinnamon 
mixed in it. Place an apple in the 
center of each piece of dough and 
fill the cores with the sugar and cin- 
namon, adding a bit of butter to 
each core; lift the dough and press 
the edges together. As soon as 
they are all prepared, place the 
dumplings in a baking-dish, about 
an inch apart with the side where 
the dough is drawn together under- 
neath. When the dumplings are 
heated through fill the pan half full 
with a rich hot sauce made of plen- 
ty of butter, sugar, wine, lemon- 
juice and water. Cook in a slow 
oven an hour. 

® BETTY BRUNE ® 

BUTTER a deep pudding-dish; 
put a layer of tart apples, 
peeled and sliced, on the bot- 
tom ; sprinkle with sugar, cinnamon 
and butter; cover with bread- 
crumbs. Put another layer of ap- 
ples and proceed as before till the 
dish is full. Have the last layer of 
the crumbs. Cover the dish and bake 
three-quarters of an hour; remove 
cover and brown. Serve with Ma- 
ple sauce and cream. 



® COCOANUT ® 

SOAK a cupful of grated cocoa- 
nut in a quart of milk for two 
hours; add two cupfuls of 
bread-crumbs and three eggs beaten 
without separating. Mix well, flavor 
with lemon and turn into a buttered 
pudding-dish and bake three-quar- 
ters of an hour in a moderate oven. 
For the sauce, cream a half-cupful 
of butter with a cupful of powdered 
sugar; add a half-cupful of cream 
and set in a dish of hot water and 
stir until melted. Flavor with 
lemon. 

® DORCHESTER ® 

SOAK a half-cupful of stale 
sponge-cake crumbs in a cup- 
ful of hot milk till soft. Beat 
the yolks of two eggs; add a half- 
cupful of sugar, a half-teaspoonful 
of salt, grated rind and juice of half 
a lemon and stir into the milk. Add 
a cupful of grated apple and a half- 
cupful of cream, whipped stiff. 
Turn quickly into a buttered pud- 
ding-dish and bake half an hour. 
When slightly cool, cover with the 
beaten whites, slightly sweetened 
and flavored with lemon, and brown 
in the oven. 



FEATHER COTTAGE 

CREAM two tablespoonfuls of 
butter; add a cupful of sugar 
and cream again. Sift two 
teaspoonfuls of baking-powder and 
a quarter of a teaspoonful of salt 
with two cupfuls of flour. Beat 
three eggs, yolks and whites sepa^ 
rately; add the yolks with a tea- 
spoonful of vanilla to the butter and 
eggs and blend thoroughly; then 
the flour and a half-cupful of milk. 
Last the beaten whites. Pour into 
buttered patty-tins, sprinkle with 
sugar and bake twenty minutes. 
Serve with Chocolate sauce. 

® LALLAH ROOKH ® 

STIR a pint of washed and 
drained rice into a pint of 
milk; add a stick of cinnamon 
and a pinch of salt. Put in a 
double-boiler and cook until all the 
milk is absorbed; remove from the 
fire. When cold take out the cin- 
namon; add a heaping tablespoon- 
ful of sugar, a teaspoonful of but- 
ter and the beaten whites of six 
eggs. Whisk up with a wire-beater, 
pour into a buttered dish and bake 
a golden brown. Must be served 
the moment it leaves the oven. 



® POP-CORN ® 

TAKE a pint of freshly popped 
corn and roll fine; add three 
cupfuls of fresh milk, a half- 
cupful of sugar, two whole eggs and 
the yolk of another well-beaten, a 
tablespoon ful of butter and a half- 
teaspoon ful of salt. Bake in a but- 
tered pudding-dish, placed inside 
another filled with hot water, till 
the custard is set. Cover with a 
meringue and sprinkle the top with 
pop-corn. 

® PUFFS ® 

BEAT a tablespoonful of butter 
to a cream; add a cupful of 
confectioner's sugar, the well- 
beaten yolks of three eggs and a 
teaspoonful of flavoring and beat 
till creamy. Add a saltspoonful of 
salt, two tabiespoonfuls of milk and 
sift in by degrees a cupful of flour. 
Beat hard and add quickly to the 
batter a teaspoonful of baking- 
powder and the stiffly beaten whites 
of three eggs. Fill well-buttered 
little custard cups about two-thirds 
full and bake twenty minutes. Serve 
with Foamy sauce. 



® PURNELL ® 

BLEND a gill of fresh corn 
meal in milk; add to a quart 
of boiling milk and stir con- 
stantly until it is smoothly scalded. 
Add a half-cupful of molasses, a 
half-cupful of sugar, a tablespoon- 
ful of butter, a half-teaspoonful of 
cinnamon, a quarter of a teaspoon- 
ful of cloves, a half-nutmeg grated, 
a quarter of a pound of finely 
chopped suet, two eggs thoroughly 
beaten, raisins and currants. Bake 
one and one-half hours. Serve with 
Maple or Charlotte Russe sauce. 

® QUEEN ® 

CREAM a tablespoonful of 
butter with a cupful of 
sugar; add the beaten yolks 
of five eggs and beat to a cream; 
add two cupfuls of fine dry bread- 
crumbs soaked in one quart of milk 
and a teaspoonful of vanilla. Bake 
in a deep pudding-dish until the 
custard is set; draw to the oven 
door and spread the top thick with 
fruit jelly and over this the whipped 
whites of the five eggs mixed with 
a half-cupful of confectioner's 
sugar. Serve cold with cream or 
Foamy sauce. 



® RICE ® 

SOAK a cupful of cold cooked 
rice in a pint of milk for an 
hour, then put in a double- 
boiler and cook for fifteen minutes; 
add the yolks of four eggs beaten 
with four tablespoonfuls of pow- 
dered sugar and a tablespoonful of 
butter; set away to cool. Half an 
hour before serving stir in a tea- 
spoonful of flavoring and the beaten 
whites of the four eggs; put in a 
buttered pudding-dish and bake 
half an hour. 

® TAPIOCA ® 

PUT two tablespoonfuls of 
pearl tapioca in the top of a 
double-boiler, cover with hot 
water and soak till the water is all 
absorbed; add a pint of milk and 
cook till it is soft. Beat the yolks 
of two eggs ; add a third of a cupful 
of sugar and a half-teaspoonful of 
salt. Pour the hot tapioca on this 
and cook three minutes. Remove 
from the fire and stir in the beaten 
whites of two eggs, a half-teaspoon- 
ful of vanilla and a tablespoonful 
of butter. Pour into a buttered 
mold, set in a pan of water and 
bake a half-hour. 



® VIENNESE ® 

BEAT a quarter of a pound of 
butter to a cream; add an 
ounce and a half of bread- 
crumbs that have been soaked in a 
wine-glass of rum, an ounce of 
chopped nuts, an ounce of grated 
chocolate, a quarter of a pound of 
sugar, a tablespoonful of flour, an 
ounce of seeded raisins, the grated 
rind of a lemon and the yolks of 
five eggs well-beaten. When all 
are well mixed fold in gently the 
five whites beaten to a froth. Pour 
into a well-buttered mold, set in a 
pan of water and bake a half-hour. 
Serve with Creamy sauce flavored 
with rum. 




10 




»J I* 



PUDDINGS 
BOILED or 
STEAMED 





® APPLE PUFF ® 

SIFT together one and a half 
cup fuls of flour, one teaspoon- 
ful of baking-powder and a 
half-teaspoonful of salt; with a 
wire egg-whip, beat a tablespoonful 
of cold, hard butter into the flour 
and add sufficient milk to make a 
rather stiff batter. Grease little cus- 
tard-cups, put a tablespoonful of 
batter in the bottom, then a table- 
spoonful of grated apple and then 
another of batter. When all the 
cups are filled, arrange in a steam- 
er, cover tightly and place over 
boiling water and cook three-quar- 
ters of an hour. Serve hot with 
Creamy sauce. Any fruit can be 
substituted for the apple. 

® BECKWITH ® 

MIX together, one cupful each, 
of grated raw potato, grated 
raw carrot, brown sugar, 
chopped suet, raisins, currants, a 
cupful of mixed citron, orange and 
lemon-peel cut fine, three cup fuls of 
flour, one teaspoonful of baking- 
powder, one of cloves, cinnamon 
and nutmeg and a half-teaspoonful 
of salt. Put in a buttered mold and 
boil three hours. Serve with hard 
sauce. 

13 



® BOILED RICE ® 

MAKE a pudding-bag of 
double cheese cloth that will 
hold a quart; put in a cup- 
ful of rice and tie so as to leave 
room for the rice to swell. Put in 
a kettle containing a liberal quanti- 
ty of salted water and boil briskly 
for half an hour. Turn from the 
bag and serve hot with cream, sugar 
and a little ground cinnamon sprin- 
kled over the top. 

® BROWN ® 

CREAM six ounces of fresh 
butter; add a half-pound of 
the coarsest brown sugar and 
beat till smooth. Beat four eggs, 
yolks and whites separately; add 
them to the butter and sugar with 
six ounces of stale brown bread- 
crumbs and a teaspoonful of pow- 
dered cinnamon. Put in a buttered 
mold and steam three hours. When 
ready to serve turn out, pour mel- 
ted jam over it and serve hot. Pass 
with it Cottage cream-cheese. 

CHERRY ROLY-POLY 

SIFT with a pint of flour a half- 
teaspoonful of salt and three 
level teaspoonfuls of baking- 
powder; rub in a heaping table- 

14 



spoonful of butter with the tips of 
the fingers and add milk to make a 
soft dough. Turn on a floured board 
and roll out in a long narrow piece 
about a half-inch thick. Have ready 
some cherries, stoned and wiped 
dry; lay them thick on the dough, 
dredge with flour and roll the 
dough rather loosely. Wrap in a 
cloth and steam an hour. Make a 
cherry sauce of the juice of the 
fruit. 

® CHRISTMAS ® 

A PINT and a half of soft fine 
bread-crumbs mixed with a 
pint of chopped suet; add a 
pint and a half of currants and 
stoned raisins mixed, a half-cupful 
of citron shaved thin, a cupful of 
sugar, half-teaspoonful of salt, half- 
teaspoonful of grated nutmeg, five 
eggs, a half-glass of brandy and two 
tablespoonfuls of flour made into a 
thin batter with milk. Steam for 
four hours. Sauce : — Cream a cup- 
ful of butter with two of sugar; add 
a wine-glass of brandy. Set the 
bowl in a pan of hot water and stir 
till heated. 



15 



® FIG ® 



OUR a half-cupful of milk on 
two cupfuls of bread-crumbs; 
add a cupful of chopped suet, 
a half-cupful of sugar, two beaten 
eggs, two tablespoonfuls of molas- 
ses, salt, a teaspoonful of baking- 
powder and a pound of figs, 
chopped. Mix thoroughly and 
steam three hours. Serve with 
Wine or Lemon sauce. 

® GERMAN ® 

SOAK a cupful of dried apples 
and chop fine; put in a bowl 
with a cupful of molasses and 
let stand over night. When ready to 
cook add a cupful of dried cherries, 
a cupful of currants, a half-pint of 
chopped suet, two beaten eggs, a 
cupful of cold water and two cup- 
fuls of flour in which two teaspoon- 
fuls of baking-powder and a half- 
teaspoonful of salt have been sifted. 
Mix well and boil two hours sewed 
in a greased and floured cloth. Serve 
with Brandy sauce. 



16 



® GRAHAM ® 

MIX two cupfuls of Graham 
flour with three cupfuls of 
sifted flour; add a teaspoon- 
ful of salt and rub in a cupful of 
chopped suet. Add a cupful of mo- 
lasses, a half-pound of citron cut in 
small pieces, a pound of raisins, a 
pound of currants, a cupful of milk, 
three teaspoonfuls of mixed spices, 
a teaspoon ful of nutmeg and a tea- 
spoonful of baking-powder dis- 
solved in a half-cupful of boiling 
water. Beat all together; put in a 
pudding-bag and boil five hours. 
Serve with Golden sauce. 

® PLUM ® 

CREAM one-half pound of but- 
ter with one pound of brown 
sugar; add the yolks of eight 
eggs beaten light, a half-pound of 
beef-suet, chopped fine, three-quar- 
ters of a pound of chopped apples, 
a pound of raisins, a pound of cur- 
rants, a glass of brandy, a pint of 
wine, two nutmegs grated, a table- 
spoonful of mace, a tablespoonful 
of cinnamon and a pinch of salt; 
beat hard. Mix together one and 
one-half pounds of stale bread- 
crumbs rolled fine, a pint of milk, 



17 



a half-pound of flour, the beaten 
whites of eight eggs and add. Stir 
all together thoroughly. Boil six 
hours. 

® SUET ® 

HAVE a quart of rather coarse 
bread-crumbs; mix with 
them a half-cupful, each, of 
molasses, sugar and chopped suet; 
a cupful of raisins, small piece of 
citron, chopped, a half-nutmeg gra- 
ted, one teaspoonful of cinnamon, a 
half-teaspoonful of cloves, three 
eggs, beaten, and a cupful of sour 
milk. Steam three hours and serve 
with Shirley sauce. 

® WHOLE WHEAT ® 

DISSOLVE a half-teaspoonful 
of soda in a cupful of sweet 
milk; add two cupfuls of 
whole-wheat flour, a half-teaspoon- 
ful of salt and a half-cupful of mo- 
lasses ; beat hard and mix thorough- 
ly; add a cupful of raisins, stoned 
and floured, a half-cupful of broken 
walnut-meats and a teaspoonful of 
baking-powder. Mix and turn into 
a greased mold. Steam three hours 
and serve with Egg Nog sauce. 



18 






® WALNUT ® 

BEAT two eggs very light ; add 
a half -cupful of sugar, a cup- 
ful of sweet milk, a half-cup- 
ful of melted butter and beat hard. 
Sift two teaspoonfuls of baking- 
powder and a teaspoonful of salt 
with a pint of sifted flour and stir 
in. Last add one and one-half cup- 
fiils of broken walnut meats 
dredged in flour. Steam three 
hours and serve with Favorite sauce. 

® YANKEE ® 

REMOVE all lean and rind 
from a piece of sweet salt- 
pork; chop fine. Take a half- 
cupful of the chopped pork, roll in 
flour and sift; add to it a cupful of 
molasses, two-thirds of a cupful of 
sweet milk, a cupful of chopped and 
seeded raisins, a cupful of currants, 
one egg, one-half teaspoonful each 
of cloves, cinnamon and nutmeg, a 
teaspoonful of soda dissolved in 
warm water and flour enough to 
make very stiff. Steam three hours 
and serve with hard sauce. 





19 



® ACME PASTRY ® 

HAVE all materials and uten- 
sils as cold as possible. Sift 
a pint of flour with a half- 
teaspoonful of salt in a chopping- 
tray; add a half-cupful of the sweet- 
est and purest lard, icy cold, and 
chop until fine and dry like meal; 
add slowly a half-cupful of ice 
water, mixing and cutting the dough 
with a knife. Take up clean with 
the knife and put on a board, lightly 
sprinkled with flour; dredge with 
flour and roll out with a light quick 
stroke; dot with lumps of icy cold 
butter, fold over with a knife and 
roll again, using as little flour as 
possible. Do this three times using 
a half-cupful of butter in all; then, 
fold and roll three times more with- 
out the butter. 

® BIDDY'S ® 

LINE a deep pie-plate with puff 
paste; fill it with tart apples 
cut into small pieces; sprinkle 
with a half-cupful of sugar, a half- 
cupful of finely shredded citron, two 
tablespoonfuls of currant jelly and 
small pieces of butter rolled in flour. 
Cover the top with strips of the 
crust and bake in a slow oven. 



2 3 



® CGCOANUT ® 

CREAM a tablespoonful of 
butter; add a cupful of sugar, 
the yolks of three eggs, a tea- 
spoonful of cornstarch and a half- 
cupful of desiccated cocoanut 
soaked in one and a half cupfuls of 
milk. Bake with under crust only. 
After the custard is baked beat the 
whites of the three eggs stiff and 
dry, add two tablespoonfuls of 
sugar and heap roughly on the top ; 
dust with sugar and brown in a 
quick oven. 

® CREAM CHEESE ® 

LINE a pie-plate with thin pas- 
try. Beat a cupful of cottage 
cheese and a half-cupful of 
sweet cream together. Beat the 
yolks of four eggs to a cream ; add 
two tablespoonfuls of sugar and 
the cottage cheese. Beat two min- 
utes then add a half-cupful of 
blanched and chopped almonds and 
a cupful of dried currants, washed 
and dried. Last fold in lightly the 
stiffly beaten whites of the four 
eggs. Bake thirty minutes. 



24 



® LEMON '® 

SEPARATE three eggs; add 
gradually to the yolks a cupful 
of sugar, the juice and grated 
rind of a lemon and a tablespoonful 
of cornstarch, beating until light; 
add a cupful of milk and stir until 
smooth and thoroughly mixed. 
Bake with an under-crust only. Beat 
the whites of the eggs until dry and 
stiff and add three tablespoonfuls of 
confectioner's sugar. Heap this 
over the top of the pie, dust with 
sugar and brown in a quick oven. 

® MOCK CHERRY ® 

BEAT a heaping tablespoonful 
of butter with a cupful of 
sugar; add a tablespoonful of 
flour and beat well. Cut a cupful 
of cranberries in halves; add a half- 
cupful of raisins seeded and cut in 
halves; add to the butter and sugar. 
Bake with two crusts. 

NEW ENGLAND MINCE 

TWO pounds of lean beef 
boiled, freed from fat and 
chopped; mix with it one 
pound of suet chopped very fine; 
add a quart of chopped apples, 
measured after chopping, three cup- 



25 



fuls of seeded raisins, a half-cupful 
mixed of candied orange and lemon- 
peel, chopped fine, a half-pound of 
citron sliced thin and shredded, a 
cupful of currants, a quarter of a 
cupful of candied fruit chopped fine, 
a half-teaspoonful each of allspice 
and cloves, a teaspoonful each of 
cinnamon and nutmeg, two tea- 
spoonfuls of salt, a half-cupful each 
of molasses, brandy and sherry, a 
cupful each of sugar and cider, the 
grated rind and juice of one lemon 
and one orange, and a half-cupful 
of the meat-liquor. Allow to ripen 
or blend several days before using. 

(§) PRUNES ® 

SOAK the prunes over night. 
When ready to use drain and 
remove the pits. Line the pie- 
plate with crust, fill with the prunes, 
sprinkle over four tablespoonfuls 
of sugar and one tablespoonful of 
lemon-juice. Cover with an upper- 
crust and bake in a moderate oven 
a half-hour. 

® PUMPKIN (§) 

PEEL and remove the soft part 
and seeds from a pumpkin; 
cut into pieces and stew until 
tender. Drain well, dry out all the 

26 



water possible, and press through 
a colander. To a quart of the 
strained pulp add a tablespoonful 
of butter, a quart of milk, six beat- 
en eggs, a cupful of sugar, a third 
of a cupful of molasses, a heaping 
tablespoonful of ginger, a half-tea- 
spoonful each of salt, cinnamon and 
nutmeg and a wine-glass of brandy. 
Bake in a deep pie-plate with un- 
der-crust only. 

® RAISIN ® 

CREAM a half-cupful of but- 
ter; add a cupful of sugar, a 
tablespoonful of flour, a 
tablespoonful of lemon-juice and a 
half-cupful of water. Simmer a 
pound of raisins for a few moments 
in a little claret or water till they 
are plump. Add these with a half- 
cupful of broken walnut meats. 
Bake with two crusts. 

® SQUASH ® 

SCRAPE out the seeds and peel 
part of a Hubbard squash; 
steam until tender, dry and 
mash fine. To a heaping cupful of 
the squash add a tablespoonful of 
butter, a teaspoonful of flour, a 
half -tea spoonful each of ground 



27 



ginger and salt, four tablespoonfuls 
of sugar and the beaten yolks of 
two eggs. Add to a cupful of hot 
milk a little grated nutmeg or cin- 
namon and two teaspoonfuls of 
brandy and stir in the squash. Last 
stir in the beaten whites of the two 
eggs. Line a pie-tin with pastry 
crust; pour the squash in, sprinkle 
the top with a little brown sugar 
and a few bits of butter. Bake in 
a quick oven fifteen minutes. 




28 





TARTS and 
SHORT- 
CAKES 





^ 



CHESTNUT TARTS 

PEEL the chestnuts, blanch 
them to remove the inner 
skin and cook them in water 
until tender. Drain, put in a bowl 
and mash them. To a half-pint of 
this pulp add two level tablespoon- 
fuls of sugar, and while hot press 
through a coarse wire sieve. Take a 
quarter of a cupful of this paste, 
spread on a plate and set in the 
heater to dry crisp. Beat the yolks 
of two eggs; add a half-pint of 
cream, a pinch of salt and the chest- 
nut-pulp. Fill little cups three- 
quarters full of the mixture and 
bake, setting the cups in a pan of 
water. When firm cover with a 
meringue made of the whites of two 
eggs, two teaspoonfuls of sugar, 
vanilla-flavoring and the dried 
chestnut pulp. Brown delicately. 

CHOCOLATE WASHINGTON 

CREAM a half-cupful of butter 
with a cupful of sugar; add 
two well-beaten eggs and a 
half-teaspoonful of vanilla. Sift 
two teaspoonfuls of baking-powder 
and a half-teaspoonful of salt with 
two cupfuls of flour; add this to the 
batter with a half-cupful of milk. 



31 



Beat quickly and bake in deep, but- 
tered jelly-tins. For the cream, 
beat together the yolks of two eggs, 
a teaspoonful of flour and a table- 
spoonful of sugar; add a cupful of 
hot milk and a pinch of salt. Put 
in a double-boiler and cook till 
smooth and thick, stirring constant- 
ly; remove from the fire, add a half- 
teaspoonful of vanilla. To make 
the icing, mix six tablespoonfuls of 
grated chocolate, a half-cupful of 
sugar and two tablespoonfuls of 
water and stir over the fire till 
smooth and glossy; pour this on the 
stiffly beaten whites of two eggs 
mixed with a cupful of confection- 
er's sugar. Flavor with vanilla. 
Fill the cakes with the cream (when 
they are cold) and over the cream 
a thin layer of the chocolate icing. 
Place the other layer on top and 
spread with the remainder of the 
icing. 

FANCHONNETTES 

MIX three tablespoonfuls of 
cornstarch, a saltspoonful of 
salt and a cupful and a half 
of sugar; add a pint of hot water 
and boil five minutes; add the gra- 
ted rind and juice of two large lem- 
ons. When slightly cool add the 



3 2 



beaten yolks of four eggs and the 
whites beaten stiff. Line patty-tins 
with puff paste rolled very thin ; fill 
with the lemon custard and bake. 

FRUIT PANCAKES 

MIX with one and a half cup- 
fuls of sifted flour, a tea- 
spoonful of baking-powder 
and a half-teaspoonful of salt and 
sift twice again; add three eggs, 
yolks and whites beaten separately, 
and one and a half cupfuls of milk. 
Bake in four large pancakes. Wash 
ripe berries or fruit of any kind, 
drain, mash and sweeten. Put a 
layer of mashed fruit over each 
pancake ; lay them one on top of the 
other and dust with powdered 
sugar. 

GOOSEBERRY TART 

REMOVE the tops and ends of 
the gooseberries ; put them in 
a saucepan, cover with boil- 
ing water and boil three minutes; 
remove and strain through a colan- 
der. Transfer them to a deep dish ; 
add a cupful of sugar, a few drops 
of spinach coloring, a little white 
wine and let them remain until cold. 
Line small patty-tins with puff 



33 



paste; fill with the gooseberries, 
sprinkle with sugar and add a small 
bit of butter rolled in flour to each 
one. Cut some of the paste in thin 
strips, lay them over the tarts like 
lattice work and bake in a quick 
oven. 

® GRAPE PATTIES ® 

LINE deep patty-tins with pufF 
paste and bake a delicate 
brown. Make a syrup of a 
cupful of sugar, and a cupful of 
water and angelica wine mixed; 
thicken with a half-teaspoon ful of 
arrow-root and color with a few 
drops of carmine; add a large cup- 
ful of white grapes and place the 
saucepan on the back of the range 
where the syrup will barely simmer. 
When the grapes are soft and the 
syrup thick, add two teaspoonfuls 
of angelica wine and remove from 
the fire. When cool fill the patty 
shells and just before serving put 
a teaspoonful of whipped cream 
flavored with a little wine on each. 

® INDIA COMFIT <§) 

SIFT together a cupful of corn- 
meal, a cupful of cornstarch, 
two teaspoonfuls of cream of 
tartar, one of soda and a half-tea- 



34 



spoonful of salt. Beat two eggs 
very light; add a cupful of freshly 
boiled and cooled rice, a half-cupful 
of molasses, a tablespoonful of mel- 
ted butter and a cupful of milk. Stir 
in the meal. The batter must be 
very thin, and if necessary add a 
little more milk. Pour into a deep 
buttered pan and bake in a quick 
oven. Serve the moment it is taken 
from the oven with Snow Ball 
Sauce or whipped cream. 

INDIVIDUAL SHORTCAKES 

SIFT together two cupfuls of 
flour, a half teaspoonful of 
salt and a heaping teaspoon- 
ful of baking-powder; rub in with 
the finger tips a heaping table- 
spoonful of butter and add enough 
milk to make a soft dough. Turn 
out on a floured board, mold 
lightly, roll about a half-inch thick 
and cut with a large biscuit-cutter. 
Put two cakes together, one on top 
of the other, spreading one with a 
little softened butter. Bake in a 
rather quick oven. When a deli- 
cate brown split each cake, butter 
again and fill with the fruit, heap- 
ing the fruit on top. Serve on in- 
dividual plates. Mash the berries 



35 



or fruit, add sugar and let stand 
an hour before using. Serve with 
additional sauce of the fruit-juice. 

MACAROON TARTLETS 

BEAT the yolks of two eggs 
with a half-cupful of sugar 
until light; add a tablespoon- 
ful of melted butter, six macaroons 
rolled fine and a little of the grated 
rind and the juice of an orange; 
beat smooth and last add the 
whites of two eggs beaten stiff. 
Have patty shells baked; put a 
tablespoonful of some fruit jelly in 
the bottom of each, cover with the 
macaroon mixture and brown in a 
moderate oven. 

® PANCAKES ® 

SIFT together, two cupfuls of 
flour, a heaping teaspoonful of 
baking-powder and a half-tea- 
spoonful of salt. Beat two eggs 
very light; add one and a half cup- 
fuls of milk and the flour and beat 
until light. Fry in large cakes 
about the size of a plate on a hot 
well-greased griddle. As each one 
comes from the griddle, spread 
with butter and then with jelly. Pile 
one on top of the other and in ser- 
ving cut as you would a pie. Serve 
with cream. 

36 



® PEACH COBBLER ® 

PEEL the peaches, leave them 
whole and stick two cloves in 
each peach; pack them in a 
pudding-dish; add sugar enough to 
make a thick syrup, a little water 
and scatter liberally with bits of 
butter rolled in flour. Cover with 
a rich biscuit-crust and bake in a 
slow oven for an hour. 

PEACH SHORTCAKE 

PEEL and slice the peaches, mix 
with sugar and let stand an 
hour before using. Make a 
rich delicate biscuit-crust, roll an 
inch thick, put a plate on top to cut 
it round and bake on a greased tin 
in a quick oven. When baked, split 
apart and butter liberally; put a lay- 
er of peaches between and one on 
top. Cover the top with whipped 
cream and serve with a sauce made 
of the extra peaches and syrup. 

TARTELETTES D' APRICOTS 

GUT nine apricots in halves, 
peel and remove the pits; 
boil the apricots for two 
minutes in a rich syrup. Line a 
half-dozen small patty tins with 
puff paste and half-fill with apri- 
cot marmalade; lay a half apri- 
cot on each tart and bake in 
37 



a quick oven; boil the syrup 
and the rest of the apricots until 
thick. Crack the pits, take out the 
kernels and scald them in boiling 
water; remove the brown skins and 
cut them in halves lengthwise. 
When the tarts are baked, lift each 
one from the tin, stick two halves 
of the kernels in each and pour over 
a little of the thick syrup. 

VASSAR DELIGHT 

BOIL a pound of sugar in two- 
thirds of a pint of water for 
twenty minutes; add a cocoa- 
nut grated and a pound of prunes 
stoned and cut fine and cook twenty 
minutes longer; remove from the 
fire, and while still warm stir in a 
quarter of a pound of butter, the 
yolks of three eggs well-beaten and 
a little candied orange-peel. Line 
small patty-pans with puff paste, 
pour the mixture carefully in and 
bake in a quick oven. Decorate 
each tart with a tiny pyramid of 
whipped cream or meringue with a 
candied cherry in the center. 




38 




CUSTARDS 
CREAMS and 
OMELETS 





® BANANA ® 

PEEL five ripe bananas and 
mash with five heaping table- 
spoonfuls of sugar; add an 
ounce of gelatine, soaked and dis- 
solved in hot water, a little chopped 
pineapple, a half-glass of brandy, 
juice of half a lemon and a half- 
pint of cream whipped. Mix gen- 
tly, put in a mold and set on ice. 
Serve with whipped cream. 

® BAVARIAN ® 

SOAK a half-box of gelatine in 
a half-cupful of cold water till 
soft. Chill and whip a pint of 
cream and put on the ice. Heat a 
pint of milk in a double-boiler. Beat 
the yolks of four eggs; add a half- 
cupful of sugar and a half-teaspoon- 
ful of salt ; pour the boiling milk on 
the eggs and when well mixed, put 
back in the double-boiler and cook 
two minutes. Stir constantly, add 
the soaked gelatine and strain into 
a dish set in ice water. When cool 
add a teaspoonful of vanilla and a 
tablespoonful of wine and stir until 
it begins to harden; add the 
whipped cream and pour into 
molds. In place of the wine two 
sticks of melted sweet chocolate can 



4 1 



be added, or a quarter of a cupful 
of strong black coffee. Or leaving 
out the vanilla and wine, a half-cup- 
ful of orange-juice or other fresh 
fruit-juice. 

® BLANC MANGE ® 

BEAT a pint of milk in a 
double-boiler; add two table- 
spoonfulls of cornstarch 
moistened with a little cold milk 
and a half-cupful of sugar; stir and 
cook for five minutes. Add the 
beaten whites of four eggs and a 
teaspoonful of vanilla and cook one 
minute more; remove from the fire 
and add a cupful of whipped cream. 
Turn into a mold and put on the ice 
to harden. Serve with Custard 
sauce. 

® BRANDY ® 

BLANCH and pound a dozen 
each of sweet and bitter al- 
monds; boil in a little milk. 
When cool add the well-beaten 
yolks of five eggs, a little cream, 
sugar and a wine-glass of brandy. 
Stir in a pint of whipped cream and 
pour into small serving-glasses. Set 
on the ice for three hours before 
serving. 



42 



CHARLOTTE BERRY 

SOAK a quarter of a package of 
gelatine in a quarter of a cup- 
ful of cold water for two 
hours. Have a pint of heavy cream 
very cold and whip it stiff; sprinkle 
with two tablespoonfuls of wine and 
a half-cupful of sugar. Pour a 
quarter of a cupful of boiling water 
on the soaked gelatine, stir till dis- 
solved and strain it over the cream. 
Stir from the bottom of the pan un- 
til thick, then pour into a mold and 
put on the ice. Make a wine or 
orange jelly and pour into a large 
glass dish and let it harden. When 
ready to serve, unmold the charlotte 
on the jelly and decorate with 
strawberries, candied cherries or 
any small fruit. 

® CHOCOLATE ® 

MIX five tablespoonfuls of 
cornstarch, a half-cupful of 
sugar and a quarter of a tea- 
spoonful of salt; add gradually a 
third of a cupful of cold milk and 
stir into two cupfuls of scalded 
milk. Put in a double-boiler and 
cook ten minutes, stirring occasion- 
ally. Melt one and a half squares 
of unsweetened chocolate; add 



43 



three tablespoon fuls of boiling 
water; stir until smooth and then 
add to the hot milk. Remove from 
the fire; add the whites of three 
eggs beaten stiff and a teaspoonful 
of vanilla. Turn into a mold and 
chill thoroughly. Serve with Cus- 
tard sauce. 

® ITALIAN <§) 

SOAK two ounces of gelatine in 
a little water and melt over 
hot water; add the juice of two 
lemons, two wine-glasses of wine 
and three-quarters of a cupful of 
sugar. Let boil; remove and when 
cool add a quart of cream whipped 
stiff. Turn into molds and put on 
the ice to stiffen. 

MARRON SYLLABUB 

WHIP a pint of cream to a stiff 
froth, chop four preserved 
marrons and add to it with 
two teaspoonfuls of their liquor and 
stand on ice until ready to use. 
Serve, piled on a thin sheet of fresh 
sponge cake and dust the top with 
rolled and sifted macaroons. 



44 






I 

® MOUSSE ® 

SOAK a quarter of a box of gel- 
atine in a quarter of a cupful 
of cold water and dissolve 
over hot water. Whip a pint of 
cream stiff; add a quarter of a 
pound of candied cherries, cut in 
small pieces, a quarter of a pound 
of blanched almonds rolled fine, 
a tablespoonful of sherry, a tea- 
spoonful of vanilla and the gela- 
tine. Stir carefully from the bot- 
tom toward the top until it begins 
to stiffen. Turn into a mold and 
pack-in ice and let stand an hour. 

PINEAPPLE BAVARIAN 

SOAK two tablespoonfuls of 
granulated gelatine in a half- 
cupful of cold water. Heat a 
can of grated pineapple ; add a half- 
cupful of sugar, a tablespoonful of 
lemon-juice and the soaked gelatine. 
Stir until the gelatine is dissolved, 
then chill, setting the dish in a pan 
of ice water. Stir constantly; when 
it begins to thicken fold in the whip 
from three cupfuls of cream. Turn 
into a mold and set in packed ice. 
In serving put a spoonful of lemon 
jelly with each plate. 



45 



® RUM OMELET ' ® 

SEPARATE six eggs; beat the 
whites to a stiff froth. Beat 
the yolks slightly; add three 
tablespoonfuls of sugar and the 
grated rind and juice of half a lem- 
on; whip in the beaten whites as 
quickly as possible and turn into a 
hot, well-buttered omelet-pan. Bake 
in a quick oven. As soon as it is 
firm, fold and turn on a hot platter. 
Dust liberally with powdered sugar 
and scorch in squares with a red hot 
poker like lattice-work. Pour over 
it a glass of warm Jamaica rum, set 
a match to it and send to the table 
in a flame. 



£ 



STRAWBERRY CHARLOTT 

LINE small cases with split 
lady fingers. Whip a half- 
pint of cream; add the white 
of one egg beaten to a stiff froth 
and a quarter of a cupful of pow- 
dered sugar; whip together lightly 
and then add two cupfuls of fine 
whole fresh strawberries. Fill the 
cups and serve as cold as possible. 



46 



® WINE JELLY ® 

SOAK a half-box of gelatine in 
a half-cupful of cold water till 
soft; add two-thirds of a pint 
of boiling water, juice of one lem- 
on, a cupful of confectioner's sugar 
and a cupful of best sherry. Stir 
well and strain into a mold. Keep 
on ice till ready to serve. 




47 




m i* 



ICE-CREAM 
^WATER- 
I C E S 




:& I* 




CANTALOUP SHERBET 

CHOOSE the smallest nutmeg 
melons and have them thor- 
oughly ripe; cut off the tops, 
remove the seeds and dig out the 
soft part; press this through a 
sieve and to a quart of the juice 
and pulp, add a half-pint each, of 
orange-juice and grape-juice; stir 
in one and a half pounds of sugar 
and dissolve to a clear syrup ; color 
with a few drops each of amber 
and carmine. Pour in a freezer 
and freeze. After the first freezing, 
open the can, scrape down the 
sides and stir in the white of an egg, 
fyeaten with a tablespoonful of pow- 
dered sugan Repack and leave for 
three hours. Clean the shells, have 
them thoroughly chilled and serve 
the ice in these. 

<§) CARDINAL ® 

MASH a quart of ripe red 
raspberries ; add the juice of 
a lemon and a cupful of 
sugar and let stand for an hour. 
Press through a sieve; add a pint of 
water and a quarter of a cupful 
each of maraschino and red cura- 
coa. Freeze and serve in glasses. 



5i 



® CHERRY RIPE ® 

BEAT the whites of four eggs 
with two tablespoonfuls of 
sugar; set the dish over hot 
water and by degrees pour in a cup- 
ful of cream, stirring until well 
thickened ; remove from the fire and 
add two tablespoonfuls of honey. 
When thoroughly cold, turn into 
the freezer together with a half- 
pint of whipped cream and freeze 
to the consistency of mush; lift the 
cover and stir in a heaping cupful 
of sweetened cherry-pulp; continue 
freezing until smooth and firm ; re- 
pack in a mold and harden. Serve 
in neat slices decorated with 
whipped cream. 

® CREME DE NOIX ® 

BLANCH and peel four ounces 
walnuts. Put them in the 
oven and brown; when cool 
pound and sift; add two table- 
spoonfuls of orange-flower water 
and one tablespoon fdl of maras- 
chino. Boil one and one-half 
pints of milk and add a half- 
pound of sugar. Beat the yolks 
of four eggs; add a tablespoon- 
ful of flour and a quarter of 
a teaspoonful of salt; pour the hot 
milk on this gradually, stirring all 
the time ; return to the fire and stir 
52 






itill it thickens without boiling; 
strain and cool; add the juice of 
half a lemon, a teaspoonful of vanil- 
la and the beaten whites of four 
eggs; freeze. When half-frozen 
add the walnut mixture and the 
beaten white of one egg and finish 
freezing. Mold and pack in ice till 
needed. 

DAINTY ORANGE 

PREPARE a rich boiled cus- 
tard, using a pint of milk and 
two eggs; flavor with the 
juice and grated rind of an orange. 
Peel two oranges, removing seeds 
and every particle of white skin, 
flake the pulp into small bits with 
a silver fork, sprinkle liberally with 
powdered sugar and pour over a 
tablespoonful of sherry. Add to the 
cold custard a half-pint of sweet- 
ened whipped cream and turn at 
once into the freezer; when half- 
frozen, lift the cover, scrape down 
the sides and stir in the prepared 
orange and a small cupful of rolled 
macaroon crumbs; finish freezing, 
then pack in a melon mold. Un- 
mold on a large platter; decorate 
with whipped cream and minced 
candied orange-peel. 



53 



® DELICE (§) 

HEAT a pint of cream; take 
from the fire and add a quar- 
ter of a pound of sugar and 
a teaspoonful of vanilla; stir until 
the sugar is all dissolved, then 
freeze. Cook a quarter of a pound 
of sugar with a little water until it 
spins a thread; remove and pour 
over the beaten white of one egg; 
beat briskly until it is cold. Open 
the freezer, scrape down the sides 
and stir the frosting gently in. Re- 
pack and leave for a couple of 
hours. Sauce: Heat maple-syrup 
and boil till thick; flavor with vanil- 
la and add chopped English wal- 
nuts. Serve hot over the cream. 

® EGG NOG ® 

HEAT a pint of milk in a 
double-boiler; add a cupful 
of sugar and stir until the 
sugar is dissolved; pour over the 
beaten yolks of four eggs, add a 
teaspoonful of vanilla and when 
cold turn into a freezer and freeze ; 
when frozen, remove the dasher and 
stir into it a pint of thick cream 
whipped to a stiff froth. Repack 
and let stand. Just before serving 
add six tablespoonfuls of the best 
whiskey. 

54 






® FOUNDATION ® 



BEAT two eggs; add a cupful 
of sugar, two tablespoonfuls 
of flour and a half-teaspoon- 
ful of salt. Pour on this a pint of 
hot milk, stirring all the time; put 
in a double-boiler and cook twenty 
minutes; remove from the fire and 
when cool add a quart of cream, a 
cupful of sugar and a tablespoonful 
of flavoring. 

Any flavoring, fruit, nut or other 
variety can be made with this Foun- 
dation custard. 

® FROZEN FIG ® 

MELT four tablespoonfuls of 
brown sugar without any 
water; pour in quickly a 
cupful of boiling water and boil to 
a syrup. Heat a quart of milk; 
add fourteen ounces of sugar and 
stir until dissolved, then pour on 
the beaten yolks of eight eggs. 
Strain the caramelled sugar into 
this and put into a freezer. Chop 
a pound of figs, soak until soft in a 
little brandy and when the custard 
is partly frozen, stir them in and 
finish freezing. 



55 



® MALAGA ® 

MAKE a quart of vanilla ice- 
cream; when nearly frozen 
remove the dasher and add 
a gill of Malaga wine, a quarter of 
a pound of Malaga grapes, which 
have been skinned and seeded, two 
ounces of candied orange-peel 
chopped fine and a pint of cream 
well-whipped. Stir these thorough- 
ly into the partly frozen cream, re- 
pack the freezer and leave to 
harden. 

® MOCA PARFAIT ® 

POUR three pints of boiling 
water over a cupful of fine- 
ground coffee ; cover and let it 
stand fifteen minutes; strain 
through a cloth. Add a cupful of 
sugar and stir until dissolved; when 
cold turn into a freezer and freeze 
until nearly stiff ; remove the dasher 
and stir in a gill of the best brandy 
and continue freezing. Serve in 
glasses with whipped cream on top. 

® ORANGE ® 

SOAK a half-box of gelatine in 
a little cold water; add hot 
water to melt it and stir until 
dissolved. Mix a pint of orange- 



56 



j 



juice with a pound of sugar and boil 
until they form a syrup, then turn 
on to the beaten yolks of six eggs; 
strain the gelatine into this and stir 
carefully until it begins to thicken; 
add a quart of cream whipped stiff, 
turn into a freezer and freeze soft. 

® PHILADELPHIA ® 

IX a pint of milk with two 



M 



quarts of cream; add two 
cupfuls of sugar and two 
tablespoon fuls of flavoring. Scald 
the milk and sugar and flavor when 
cool. With this foundation many 
varieties can be made : — For choco- 
late, melt two bars of sweetened 
vanilla-chocolate and add with a 
teaspoon ful of vanilla and a half- 
teaspoonful of cinnamon. For cof- 
fee, add a half-cupful of very 
strong, black, freshly made coffee. 
Pineapple, a pint of the grated 
fresh fruit is added. For strawber- 
ry, a pint of the fruit, sweetened 
and rubbed through a sieve. Pis- 
tachio, one cupful of pistachio nuts, 
and a quarter of a cupful of al- 
monds, blanched, chopped and 
pounded to a paste. 



57 



PINEAPPLE WATER-ICE 

COOK a pound of sugar in 
three pints of water till it is a 
clear syrup ; remove the scum 
and strain; add a half-pint of pine- 
apple-juice and a half-gill of orange 
and lemon-juice mixed, the larger 
half orange. Pour in a freezer and 
freeze. When half-frozen lift the 
cover and scrape down the sides; 
repack and finish freezing. 

® PUDDING ® ] 

SCALD a quart of milk in a 
double-boiler; mix a heaping 
tablespoonful of arrowroot, 
two cupfuls of sugar and a half-tea- 
spoonful of salt and stir in the boil- 
ing milk till it thickens; cook twen- 
ty minutes. When cool add three 
cupfuls of cream whipped to a stiff 
froth, the whites of four eggs 
beaten light, not stiff, and a table- 
spoonful of vanilla. Turn into a 
freezer and when partly frozen stir 
in a half-pound of candied cherries, 
apricots and green plums, mixed, 
and all cut fine, two ounces of pis- 
tachio nuts, blanched and cut and 
two tablespoonfuls of Jamaica rum. 



58 



J 



RHUBARB SHERBET 

CUT up two pounds of rhubarb 
without peeling, add the juice 
and grated rind of a lemon 
and a tablespoonful of water; cook 
for a few minutes, then add sugar 
to taste and color with a little 
liquid carmine. When cooked per- 
fectly tender cool and strain ; add a 
pint of claret and two tablespoon- 
fuls of Jamaica rum or brandy. 
Freeze. Serve in glasses and scat- 
ter some finely chopped ginger over 
each glass. 

® ROMAN PUNCH ® 

MIX four cupfuls of water, one 
cupful of lemon-juice and 
two cupfuls of sugar; put in 
a freezer and freeze till thick; then 
add one pint of champagne and a 
gill of maraschino and finish freez- 
ing. 

® SHERBET ® 

SOAK a tablespoonful of gela- 
tine in a half-cupful of cold 
water ten minutes ; add a half- 
cupful of boiling water and stir till 
dissolved; then a cupful of sugar 
and a cupful of cold water and the 
strained juice of any fruit, and 



59 



freeze. For orange, the strained 
juice of six oranges. Lemon, six 
lemons. Pineapple, a pint of the 
fresh fruit. Raspberry and straw- 
berry, a pint of the fruit-juice mixed 
and the juice of two lemons. 




60 





FRUITS 
COOKED 





* 



® A DEUX ® 

MAKE a small mold of lemon 
jelly. Simmer large selected 
prunes in just enough water 
to cover them until tender. Lift 
them carefully, stone them and pile 
orderly in the serving-dish. Take 
the lemon jelly by spoonfuls and 
pile in with them. Cover all with 
whipped cream slightly sweetened 
and flavored with a little lemon- 
juice. 

® AU RHUM ® 

PARE and core a half-dozen 
firm, tart apples. Put on and 
stew gently in just enough 
water to cover them; when tender 
lift carefully out and add a cupful 
of sugar to the water and two tea- 
spoonfuls of rum; when this is 
boiling put the apples back in and 
cook till transparent. Remove from 
the syrup without breaking and 
pile on a serving-dish. Add a half- 
lemon, sliced thin, to the syrup and 
a half-ounce of gelatine dissolved 
in water and let come to a boil; 
pour over the apples and set on ice. 
When ready to serve, cover with 
cream, whipped and sweetened. 



63 



® BAKED BANANAS ® 

PEEL the bananas and lay them 
in a shallow earthen baking- 
pan, not touching each other, 
and bake thirty minutes. Melt in a 
bowl three tablespoonfuls of butter, 
six tablespoonfuls of sugar and the 
juice of three lemons. Set the bowl 
in a pan of hot water and keep 
warm. Baste the bananas three 
times with this during the half-hour. 

® CHORUS GIRLS ® 

SOAK French prunes two hours 
in cold water then simmer gen- 
tly until soft enough to remove 
the seed. Stone and cover with 
sherry wine and let remain for sev- 
eral hours. When ready to serve 
stuff them with chopped pecans and 
marshmallows cut fine; roll in con- 
fectioner's sugar, pile on a flat dish 
and cover with sweetened whipped 
cream. 

® EMELINES ® 

PEEL nice firm tart apples ; core 
them with an apple-corer and 
steam over boiling water till 
tender — not soft. Lift them care- 
fully to a baking-pan. Soak some 
chopped raisins, almonds and Eng- 



64 



lish walnuts in a little warm wine; 
when the apples are cool fill the 
cores with these with a little lump 
of butter on top. Sift a liberal 
quantity of light brown sugar over 
them and a squeeze of lemon-juice. 
Put in a moderate oven and brown, 
basting once or twice with the juice 
in the pan. 

® JELLY FRUIT ® 

SOAK three-quarters of a box 
of gelatine in a half-pint of 
cold water ; add a pint of boil- 
ing water and dissolve; add the 
juice of two lemons, two cupfuls of 
sugar and a cupful of wine; strain, 
and when beginning to harden stir 
in two oranges, peeled, quartered 
and cut in small pieces, two banan- 
as, peeled, sliced and cut in small 
pieces, six figs, and nine dates, 
soaked and cut into bits and ten 
English walnuts broken into small 
pieces. Put on the ice and serve as 
cold as possible. Put a spoonful of 
whipped cream slightly sweetened 
on each service. 









65 



MOSLEM DOUCEUR 

USE the large fat figs that are 
put up in glass; steam them 
until they are puffed into 
their original shape and heap them 
in a glass serving-dish. Whip some 
heavy cream; sweeten, flavor with 
sherry and add a little shredded 
orange peel. Serve the figs with 
this heaped on top. 

MUSCATEL JELLY 

SOAK a box of gelatine in a 
half-pint of cold water; pour 
over it a quart of boiling water 
and stir until dissolved ; add a half- 
pint of grape wine, one and a half 
cupfuls of sugar and the juice of 
two lemons. Strain through two 
thicknesses of cheese-cloth. Pour a 
third of this into a mold, that has 
been dipped in cold water, and set 
aside to harden. Keep the remain- 
ing jelly where it will be just a little 
warm. When the layer in the mold 
is hard, arrange on it a perfect 
bunch of grapes and fill with the 
rest of the jelly and place in a cold 
place to harden. 



66 



® NEIGE ® 

PEEL and core eight large ap- 
ples and cook whole in a rich 
syrup until soft; remove care- 
fully and arrange on the dish for 
serving. Fill the core-cavities with 
quince jelly and cover completely 
with a meringue made of the whites 
of four eggs and a half-cupful of 
powdered sugar flavored with a lit- 
tle lemon-juice. Stick blanched and 
shredded almonds over the me- 
ringue ; put on the upper grate in a 
quick oven and brown slightly. 

® PRUNE SOUFFLE <§) 

STEW two dozen large nice 
prunes until tender; drain, re- 
move the stones and chop the 
pulp fine. Add to them the yolks 
of three eggs slightly beaten and 
two tablespoonfuls of powdered 
sugar. Beat the whites of six eggs 
stiff and dry and gradually beat in 
the prune-pulp. Turn at once into 
a buttered pudding-dish, dust the 
top with powdered sugar and bake 
in a steady oven fifteen minutes. 
Send to the table the moment it is 
taken from the oven. Serve with 
sweetened whipped cream. 



67 





FRESH 
FRUITS 





® AMBROISIE ® 

TOSS together lightly a quart 
of fine ripe strawberries, a 
cupful of confectioner's sugar 
and a quarter of a cupful of orange- 
juice. Fill the individual serving- 
dishes and garnish each one with 
whipped cream colored pink with 
strawberry- juice. 

BARTLETT SALAD 

PARE and cut into slices four 
large ripe Bartlett pears; pare 
and cut into quarters a half- 
dozen large ripe peaches. Put 
them in alternate layers in a glass 
serving-dish. Sprinkle each layer 
with sugar and heap whipped 
cream on top.. Serve at once. 

CANTALOUP FRAPPE' 

HAVE very ripe fresh canta- 
loups; cut in halves and re- 
move the seeds; dig out 
the soft part by teaspoonfuls and 
dip each spoonful with a fork in 
maraschino and lay loosely in the 
tin part of a freezer; pack with ice 
and nearly freeze. Clean and pol- 
ish the insides of the shells and 
chill. When ready to serve, heap 
the frozen melon in the shells and 
serve one to each person. 

7i 



"® ICED PEACHES ® 

SELECT large ripe peaches, 
pare, cut into halves and re- 
move the stones. Pack them 
in a small freezer and pour over 
them a thin syrup made of water 
and sugar, flavored with brandy. 
Pack the freezer in coarse salt and 
ice and let stand until the peaches 
are thoroughly chilled. 

® SORORITY ICE ® 

AVE fine ripe big peaches; 



H 



plunge them in boiling water 
for a minute, remove and 
wipe the skins off. Cover them with 
a rich syrup flavored with mara- 
schino and let them remain for sev- 
eral hours. When ready to serve 
place each peach on a bed of vanil- 
la ice-cream, and pour over a sauce 
made by adding whipped cream to 
the syrup in which they stood. 

® TROPIQUE ® 

PEEL eight oranges; quarter 
and cut quarters in halves 
crosswise. Have six red bana- 
nas peeled and a cocoanut grated. 
Put a layer of the oranges in the 
bottom of glass serving-dish; sprin- 
kle with sugar, sherry and a squeeze 



72 



of lemon-juice; next a layer of 
cocoanut, sugar, sherry and lemon, 
then a layer of bananas, sliced, with 
the sugar, wine and lemon. Finish 
the top with cocoanut, heaped high. 
Put on the ice to "mellow" for an 
hour before using. 

® WATERMELON ® 

CUT a ripe melon in half 
lengthwise. Remove all the 
red part in pieces, rejecting 
the seeds, and put in a freezer; 
sprinkle with sugar and add a half- 
pint of champagne or sherry; pack 
in coarse salt and ice and let remain 
two hours. Clean half the melon- 
rind and trim neatly, cutting a slice 
from the bottom to make it stand 
firm. When ready to use turn the 
nearly frozen melon into the rind 
and serve from this. Decorate the 
dish with large leaves. 





73 



MANUSCRIPT RECIPES 



MANUSCRIPT RECIPES 



MANUSCRIPT RECIPES 



MANUSCRIPT RECIPES 



MANUSCRIPT RECIPES 



MANUSCRIPT RECIPES 



MANUSCRIPT RECIPES 



INDEX 



PUDDINGS, BAKED 










Page 


Apple 

Baked Apple Dumplings 

Betty Brune 

Cocoanut 


• 


• 


• 


• 3 

3 

• 4 
5 


Dorchester 


. 




« 




. 5 


Feather Cottage 
Lallah Rookh 




• 


• 


• 


6 
. 6 


Pop Corn 
Puffs 




• 




• 


7 
• 7 


Purnell . 




. 




. 


8 


Queen 


, 




. 




. 8 


Rice 




. 




. 


9 


Tapioca 
Viennese 


• 




• 




• 9 

IO 


PUDDINGS, BOILED 


OR STEAMED 


Apple Puff . 
Beckwith 


• 




• 




• 13 
J 3 


Boiled Rice 


. 




. 




. 14 


Brown . 




. 




. 


14 


Cherry Roly Poly 
Christmas 


• 




• 




. 14 
15 


Fig . 
German 


• 




• 




. 16 
16 


Graham 


, 




, 




• 17 


Plum . 




. 




. 


17 


Suet . 


. 




t 




. 18 


Whole Wheat 




. 




. 


18 


Walnut 


„ 




. 




• l 9 


Yankee . i 




. 




. 


>9 


PIES 












Acme Pastry . ( 
Biddy's . ' . 
Cocoanut . 


• 


• 


• 


• 


• 2 3 

23 

. 24 


Cream Cheese . 




. 




. 


24 


Lemon 


. 




. 




• 25 


Mock Cherry . 
New England Mince 




• 




• 


25 
• 25 


Prunes . 




. 




. 


26 


Pumpkin 
Raisin 


• 




• 




. 26 

27 


Squash 


• 




• 




• 27 


TARTS AND SHORTCAKES 






Chestnut Tarts 




, 




# 


3i 


Chocolate Washington 






. 




• 3i 



TARTS AND SHORTCAKES- Continued 

Page 



Fanchonnettes . 


3 2 


Fruit Pancakes 


• 33 


Gooseberry Tart 


33 


Grape Patties 


• 34 


India Comfit . 


34 


Individual Shortcakes 


• 35 


Macaroon Tartlets . 


. 36 


Pancakes 


. . 36 


Peach Cobbler 


37 


Peach Shortcake . 


• 37 


Tartelettes D' Apricots 


37 


Vassar Delight . . . 


.. .38 


USTARDS, CREAMS and 


OMELETS 


Banana .... 


41 


Bavarian 


• 4 1 


Blanc Mange . 


42 


Brandy 


. 42 


Charlotte Berry 


43 


Chocolate . 


• 43 


Italian .... 


44 


Marron Syllabub . 


• 44 


Mousse .... 


45 


Pineapple Bavarian 


. 45 


Rum Omelet . 


. 46 


Strawberry Charlotte 


. . 46 


Wine Jelly ... 


47 


:e-cream and water-ices 


Cantaloup Sherbet 


. 51 


Cardinal 


5 1 


Cherry Ripe 


. 52 


Creme de Noix 


52 


Dainty Orange 


• 53 


Delice .... 


54 


Egg Nog . 


• 54 


Foundation 


55 


Frozen Fig 


• 55 


Malaga .... 


. 56 


Moca Parfait 


. . 56 


Orange .... 


• 56 


Philadelphia 


• 57 


Pineapple Water-ice 


. 58 


Pudding 


. 58 


Rhubarb Sherbet 


59 


Roman Punch 


• 59 


Sherbet .... 


59 



UJITS, COOKED 


Page 


A Deux 


■ 6 3 


Au Rhum 


• 63 


Baked Bananas 


. 64 


Chorus Girls . 


. 64 


Emelines . 


. 64 


Jelly Fruit 
Moslem Douceur 


- 65 

. 66 


Muscatel Jelly 


66 


Neige 

Prune Souffle . 


• • 67 
• 67 


IESH FRUITS 




Ambroisie . 


. 71 


Bartlett Salad . 


7i 


Cantaloup Frappe 
Iced Peaches . 


. 71 
72 


Sorority Ice 

Tropique 

Watermelon 


. 72 

72 

• 73 







a 1 a 










-s -*;, 
















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